First published in Seaport Scene
This is a good alternative to coconut cream, and even cream, enhancing both savoury and dessert dishes.
Many vegan recipes include the use of Cashew Nut Cream, without the potato, but I have found that the adding of potatoes at around a 50/50 mix, adds to the consistency and flavour of the ultimate cream.
Blend until very creamy
• 1 cup cashew nuts, previously soaked (12 - 24 hours) and rinsed.
• 1 large potato, previously boiled and drained.
• 2 cups water.
Store in refrigerator or freeze in ice blocks for future use.
This is a good alternative to coconut cream, and even cream, enhancing both savoury and dessert dishes.
Many vegan recipes include the use of Cashew Nut Cream, without the potato, but I have found that the adding of potatoes at around a 50/50 mix, adds to the consistency and flavour of the ultimate cream.
Blend until very creamy
• 1 cup cashew nuts, previously soaked (12 - 24 hours) and rinsed.
• 1 large potato, previously boiled and drained.
• 2 cups water.
Store in refrigerator or freeze in ice blocks for future use.
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